Project 52.37 – Fried Zucchini

I’ve been known to gush about my momma’s fried zucchini from time to time, even to the point of saying that fried zucchini makes everything all better. I did stop short of saying it could bring about world peace, though. However; I’m not completely convinced it couldn’t.

Here’s my take on Mom’s fantastic fried zucchini. People concerned about their hearts, arteries, or waistlines, look away now. You’ve been warned, the following is in no way healthy or wise. But it is delicious!

What you’ll need to start: zucchini slices, beaten eggs, cracker crumbs (I like Ritz), salt, and pepper. The amount you will need will depend on how much zucchini is used.

The makings of delicious awesomeness.

And, of course, a frying pan with a light oil such as canola (I find that olive tends to be too heavy and distracts from the taste of the zucchini, but that’s just me), a plate with a paper towel, and a fork or other method of turning the little dudes.

Heat pan on medium to medium high heat. Make sure the oil is hot. You can test by putting a pinch of cracker crumbs into the oil. If they sizzle, you’re ready to rock. Dip each slice of zucchini in beaten eggs and then coat in cracker crumbs. Carefully place coated slices in hot oil. Fry until the cracker crumbs are crispy and, well, um, fried. Turn slices and repeat. Salt and pepper to taste as desired.

(Note, it’s important not to fry the slices too long, otherwise you will have fried zucchini mush, and nobody wants that. You’re looking for crispy on the outside and soft but firm on the inside. Zucchini nirvana).

When both sides are crispy and the zucchini feels soft yet firm, carefully remove from the oil and place on paper-toweled plate.

Heaven on a plate!

Serve with something green and cool, like a garden salad, to counterbalance the warmth and heaviness of this dish. Honestly, you may feel like a ton of bricks has been dropped in your tummy, so eat sparingly, my friend.

For obvious health-related reasons (I like functioning arteries), I make this only once or twice a year. It’s one of those dishes that keeps me grounded to my home and where I’m from. It reminds me of my mom and dad, of family dinners, and growing up in Idaho, where gardens flourish and nobody asks, “What the heck are we going to do with all that zucchini?” When I need a shot of home, I only have to remember: fried zucchini makes everything all better.

What food or foods make everything all better in your world? Drop me a comment and let me know. I’d love to share recipes sometime!

4 Responses to Project 52.37 – Fried Zucchini

This looks delish, and reminds me a bit of one of my favourites, Kentucky Fried Tofu.
Slice up a block of herbed medium or firm tofu.
Dredge it through tamari and then flaked brewer’s yeast.
Fry it up, just as above.
It’s great hot or cold, and makes a fabulous KFT, lettuce and tomato sammy!